Slow Cooker Apple Butter
 
 
Adapted from Hugh Acheson's "The Broad Fork"
Author:
Serves: 4 pints
Ingredients
  • 1 tsp fresh lemon juice
  • 4½ pounds local apples
  • ¾ cups sugar
  • 1½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground allspice
  • ¼ tsp kosher salt
  • pinch of ground cloves
  • ½ tsp vanilla extract
  • ½ cup non-alcoholic apple cider
Instructions
  1. Fill a large bowl with cold water. Stir in the lemon juice. Peel and core the apple and cut them into eighths. As you work, drop the apple pieces into the water. When all the apples are cut, drain and discard the water.
  2. Place the apples into a slow cooker. Add the sugar, spices, salt, vanilla, and cider and toss well. Turn your slow cooker to high and cook for 1 hour. Turn it down to low and cook for 10 hours. Remove the lid and cook for 1 additional hour uncovered.
  3. Using an immersion blender puree until smooth or if you prefer to, leave it chunky.
  4. Transfer to clean containers and keep for up to 2-3 weeks in the refrigerator or freeze.
Recipe by Cooks and Kid at https://cooksandkid.com/apple-butter/